Aubergine & Tomato Shakshuka-Style Stew
Ingredients
- 2 aubergine
- 8 eggs
- 800 g tinned chopped tomatoes
- 2 red pepper
- 1 onion
- 4 garlic cloves
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 3 tbsp olive oil
- 15 g fresh flat-leaf parsley
Nutrition (per serving)
- Calories
- 383 kcal
- Protein
- 20.1 g
- Carbohydrate
- 20.2 g
- of which sugars
- 15.8 g
- Fat
- 22.4 g
- of which saturates
- 5.3 g
- Fibre
- 8.7 g
- Salt
- 0.49 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cube the aubergine and fry in 2 tbsp olive oil in a large, oven-safe frying pan for 8 minutes until golden. Remove and set aside.
- 2
Add the remaining oil and fry the diced onion and sliced pepper for 6 minutes. Add the garlic, cumin and paprika.
- 3
Pour in the chopped tomatoes and season. Simmer for 10 minutes, then stir the aubergine back in.
- 4
Make 8 wells in the sauce and crack an egg into each one.
- 5
Cover the pan and cook over low heat for 6–8 minutes until the egg whites are just set.
- 6
Scatter with fresh parsley and serve directly from the pan with warm flatbreads.
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